Posted by: marthabernie | January 20, 2015

Martha’s Version of Paella – Gluten Free

I sometimes make paella on New Year’s Day. Since I don’t like clams, mussels and similar things, I have developed my own recipe from the traditional Spanish recipe.

SPANISH PAELLA

3 cups short grain rice

6 cups boiling water

1 chicken cooked, meat taken from the bone and cut into 1 inch chunks

1/2 pound cooked pork, cut into one inch chunks (spicy sausage can be substituted here, if you like)

1/2 pound smoked ham, cooked and diced into one inch chunks

12 large cooked prawns without the shell

1 cup fresh green peas (or frozen will work)

1 large onion, minced

1 pound ripe tomatoes, peeled, seeded and sliced

1 pimiento in strips

2 teaspoons salt

1/2 teaspoon cinnamon

1/4 teaspoon saffron

1 lemon cut into six wedges

Fry the onion on very low heat in a large skillet using olive oil, stirring constantly.  When onion becomes brown, add tomatoes and keep stirring.  Add rice and meats, and stir one to two minutes.  Add salt, saffron, cinnamon and boiling water.  Simmer without stirring for 15 minutes, then add prawns on top, peas and cook for 5 more minutes.  Let sit for 10 minutes, then garnish with pimiento and lemon wedges.

NOTES:  I have made this with many variations, especially when I had leftover meat or slamon.  I also sometimes have left out the tomatoes and added a little more cinnamon, and substituted green onions for the regular onion.  Experiment and enjoy!

 


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